Cooking Lab - Mediterranean Antipasto Pizza

Cooking Lab - Trio Mushroom Pizza with Sugar Snap Pea

The assorted earthy exotic mushrooms, the intoxicating flavor of truffle red wine pesto, mixed melty cheese and tender sugar snap peas all piled on crispy crust… 

This is a wondrous vegetarian pizza and the combination is so memorable you would not forget. 


(c) GMV - Got My Vote!

It is wholesome and a great re-invention on the classic 

It’s the best rainy day comfort food. 

Ingredients:

- 1/2 lavash Turkish pide 
- 4 tablespoon truffle mushroom pesto pate 
- 150g button mushroom 
- 100g fresh shiitake mushroom 
- 50g fresh enoki mushroom 
- 100g fresh sugar snap pea 
- 1 king oyster mushroom (which I forgot to use!!!) 
- 2 tablespoon mixed cheese 
- 2 tablespoon shaved parmesan cheese 
- 1 tablespoon extra virgin olive oil 
- Salt and black pepper 

Instructions:

1. Preheat the oven to 180C.

2. Place the lavash bread on a baking sheet.

3. Spread the truffle mushroom pate pesto on the base.

4. Drizzle lightly with olive oil.

5. Place the button mushroom slices as the first layer.

6. Follow by fresh shiitake mushroom slices.

7. Top with a handful of mix-cheese and send it into the oven.

8. Bake until the cheese is golden and bubbly.

9. Once the cheese has melted, scatter the enoki mushroom on top.

10. Continue baking for another 5 minutes or when the edges turn crispy.

11. Evenly place the sugar snap pea slices on the pizza.

12. Let it stand 5 minutes before serving.

13. Remove it to cutting board, and season with truffle salt and black pepper.

14. Garnish with shaved Parmesan cheese.

15. Cut the pizza into 8 slices. Serve immediately~

A little bit of truffle scent from the pesto adds a touch of decadence. 
Enjoy this incredible trio mushroom pizza with sweet sugar snap pea. 

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Cooking Lab - Black Truffle Pearl Mushroom & Chicken Risotto in WhiteWine

Guess what! It's Hello Black Truffle time!~ 

I've got a real black truffle! I am excited for sure, but at the same time, troubled. 

I received a fresh black truffle from WA. It's the first time I cook with a fresh truffle, so I want to make the most out of it.

Let's see what I can come up with ...



(c) GMV - Got My Vote!

Tonight I am making a chicken & pearl mushroom in honour of this truffle. Since it's a special occasion, I am putting an extra effort in the presentation. 

I am feeling pretty excited! 

Initially before the anticipated black truffle arrive, I imagined it to be as big as a gold nugget - or at least as chunky as a button mushroom. But this is what I got...

Hello there, don't be shy. 

Come out, come out. Ahhh... Don't you look so....like a goat poo?!!

I have never possessed a whole truffle and it came from a long way.

What should I do with it? Cook it, of course. But how? I mean to maximize my experience what black truffle really taste and smell like. 

Precious little black thing, isn't it? 

I've place the fresh black truffle within the arborio rice overnight so the aromatic fragance of truffle will permeate through the risotto rice.

Ingredients:

- 300g chicken breast 
- 2 cups arborio rice 
- 1 cup white wine 
- 1 brown onion 
- 1 garlic clove 
- 2 Lebanese cucumber 
- 3 cherry radish 
- 1 bunch brocolini 
- 2 tablespoon unsalted butter 
- 50g shaved parmesan cheese 
- 10g fresh black truffle 
- 2 cups chicken stock 
- 100g button mushroom 
- 100g pearl mushroom 
- 100g enoki mushroom 
- 3 tablespoon truffle olive oil 
- 1 handful shaved parmesan cheese 
- Sea salt, white & black pepper

Instructions:

1. Finely dice the brown onion, button, pearl and enoki mushrooms.

2. Leave some tips of the pearl and enoki mushrooms for plating later.

3. Heat 1 tablespoon of oil and some butter in a frypan on medium heat. Gently sear the chicken pieces and season with a pinch of sea salt & white pepper. Remove.

4. Sauté onion and mushrooms in the melting butter oil until soften and golden.

5. Add half of the white wine and let it simmer on the side.

6. Warm up the chicken stock.

7. Use a separate large heavy-based saucepan, add 1 tablespoon of truffle olive oil over medium-low heat. 

8. Add in the arborio rice and gently stir around and coat the rice lightly in oil.

9. Add the onion & mushrooms and all the juice to the rice.

10. Add the white wine and continue to stir.

11. Add a ladle of warm chicken stock to the rice. Continue with the process until the rice has absorb all the stock liquid.

12. Return the chicken to the pan. and season with sea salt and freshly grounded black pepper.

13. Meanwhile, thinly slice the cucumber and the cherry radish. Add some ice cubes to keep fresh.

14. Heat up the frypan on medium heat. Gently fry the enoki mushroom tips until golden and crispy.

15. Add in the tips of the oyster mushrooms, sauteed until cook through. Remove.

16. Add a small amount of oil into the same pan, sprinkle a dash of salt flakes.

17. Cook the broccoli until soften. Remove.

    Now it's plating fun time:

18. Divide the risotto among 8 large white serving plates.

19. Curl the cucumber slices and garnish with radish disks and broccoli florets around.

20. Serve with freshly shaved parmesan cheese.

21. Shave some fresh black truffle on top of each dish.

Well you look at that! Pretty as a picture. 

Perhaps it's my first time, fine-dining plating is a bit tedious. However I am impressed with my effort. 

By the way, the risotto tastes fabulous. The addition of the freshly shaved black truffle just lift the whole dish considerably. It certainly leave a strong impression. 

Oh dear, what am I going to do? Now I've tasted the real deal ... I've got truffle on my mind! 

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Cooking Lab - Pearl Mushroom with BBQ Pork (珍珠茹快炒叉燒肉)

The combination of barbecue pork stir-fry with pearl mushrooms in oyster sauce and dry sherry tastes just delicious. 

These bouquets of young pearl mushroom are a delight. You will fall in love with these juicy and tender mushrooms. 


(c) GMV - Got My Vote!

Roasted BBQ pork can be purchased at any Asian BBQ pork shops. Omit this ingredient for a vegetarian dish.

Ingredients:

- 250g roasted bbq pork 
- 250g pearl mushroom 
- 3 tablespoon oyster sauce 
- 1 table spoon soy sauce 
- 1 teaspoon sugar 
- 1 teaspoon dry sherry 
- 1/2 teaspoon chicken powder 
- 30g green shallot 
- 50g snow pea sprouts 
- 3 tablespoon chicken stock 
- 30g ginger sliced 
- 1/2 small chili 
- Salt and pepper 

Instructions:

1. Mix oyster sauce, sugar, chicken powder and soy sauce in a small bowl.

2. Heat peanut oil in a hot wok. Add ginger slices and stir-fry for 10 seconds.

3. Add pearl mushrooms and stock.

4. Stir fry for 3 minutes and add the sauce mixture.

5. The mushroom will turn golden and starting to absorb the sauce.

6. Continue stirring until the stock liquid is reduced.

7. Add dry sherry 1 minute before removing from heat.

8. The mushroom should look moist and super tender. 

9.Slice BBQ pork into thin slices.

10. Plate the cooked mushroom on a bed of young snow pea sprouts.

The heat of the stir-fry will semi-cook the snow pea sprouts.

11. Top with BBQ pork slices.

12. Season with sesame seeds and cracked pepper.

This sherry-spiked stir-fry add a finess touch to this dish. 

Cooking Lab - Black Woodear Mushroom w Fried Fish Cakes

Doesn't the name Cloud Ear Mushroom/Fungus sounds exotic? 

It is highly nutritious and contains rich dietary fibers. It reduces cholesterol and it is a healthy-alternative diet food. 

Cloud ear mushroom has no real flavour on its own but soaks in the flavors that it is cooked with. 

(c) GMV - Got My Vote!

It is mostly sold in dried-form in Australia. Look for it in the dry good section in any leading Asian supermarkets. 

Ingredients:

- 300g dry cloud ear mushroom/fungus 
- 200g Korean fried fish cakes 
- 100g fresh ginger 
- 3 cloves galic 
- 2 tablespoon soy sauce 
- 2 teaspoon black rice vinegar 
- 1 teaspoon cooking wine 
- 1 teaspoon sugar 
- 2 small red chili 
- Salt and pepper to season 

Instructions:

1. Before cooking, rehydrate the cloud ears in warm water for 15-30 minutes. They will puff up to several times their normal size. Rinse several times. The cloud ears should feel soft and slippery.

2.Pat dry with paper towel.

3.Heat oil in a hot pan, add in garlic, ginger and red chili. Stir fry for 30 seconds until fragrant.

4. Add the cloud ear mushroom to the hot pan.

5. Add soy sauce, sugar and a dash of cooking wine.

6. Let the cloud ear mushroom absorb the sauce.

7. In the final minute, add a dash of black rice vinegar before removing from heat.

8. Warm up the Korean fried fish cakes on grills or in the oven.

9. Slice the fish cakes diagonally.

10.Plate cloud ears and fried fish cakes on 4 serving plates.

(Vegetarian alternative: omit the fish cakes.)

12. Garnish with fresh red chili on top.

13. Serve warm.

Note: the black rice vinegar is highly critical in this dish and it will intensify the flavour of this vegetarian dish. 

The texture of cloud ears is soft and smooth. 
A highly delicious vegetarian dish.

Cooking Lab - Mixed Mushroom Truffle and Prosciutto Cappelletti (義式卡佩拉奇麵餃)

These cappelletti are served in a delicious sauté of four different types of mushrooms, glazed over with truffle mushroom sauce and topped with crispy prosciutto. 
今晚的義大利麵看起來就很巧氣。帶有溫暖的義大利家常菜，可愛小巧的帽子麵餃，包著不同的口味，是新的產品，讓我很好奇。

自製用四種菌菇加黑松露調出來的醬汁，淋在熱熱的麵上，入口滿是濃郁松露香，也有菌類獨特的清香。還不錯吃。簡單解決了一餐！

Fancy quick pasta meal


(c) GMV - Got My Vote!

Cappelletti - they look like little stuffed hats - so adorable! 

Ingredients:

- 200g of Cappelletti Pasta 
- 2 slices proscuitto 
- 50g enoki mushroom 
- 50g button mushroom 
- 50g baby oyster mushroom 
- 50g baby pearl mushroom 
- 4 tablespoon truffle mushroom sauce 
- 100g gourmet salad lettuce 
- 20g unsalted butter 
- 2 tablespoon olive oil 
- Sea salt and pepper 

Instructions:

1. Cook cappelletti pasta in salt water according to packet instruction.

2. Drain and place them in a large mixing bowl.

3. Add ample truffle mushroom pasta sauce to the warm cappelletti pasta.

4. Toss to combine until the pasta is well-coated.

5. Melt the unsalted butter on medium heat and add the mushrooms.

6.Season with sea salt and sauteed the mushrooms to caramelized golden.

7. Drizzle with a hint of white truffle oil.

8. Place the prosciutto slices in the oven and toast them until crispy.

9. Arrange the pasta into 3 equal servings.

10. Place the sauteed mixed mushrooms on top.

11. Spoon in the rest of the truffle mushroom sauce.

12. Scatter the crispy prosciutto pieces.

13. Garnish with some green side salad.

14. Serve with black crack pepper.

A delicious quick meal filled with great source of vitamins B and minerals.